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without my camera today! My eats were almost a repeat of yesterday, but my friend and I decided to walk outside at lunch (yes, in snow and 25 degree temps!) and the fresh snow looked so pretty! We plan on walking tomorrow so you’ll have to wait for a pretty pic!

Breakfast was an egg white spinach/cheese sammie with fresh fruit on the side. My store sells mixed fruit in a container for $2.49 a pound! Such a deal – the chain store sells the same thing for about 4 times the cost!

Lunch was leftover Cincinnati Chili with 1 ounce of tortilla chips, cucumbers with ff ranch and an Asian pear on the side.

After I dipped all my chips – I decided to dip my cucumbers!! I liked the extra crunch of the cucumber mixed with ranch!😀

While working out last week I watched a Rachael Ray 30 minute meals where she made Greek marinated chicken pitas. I am lucky because my ethnic grocery store sells tzatziki (sp?) cucumber sauce for $2.50 a container!

Greek Chicken Pitas

Ingredients

1

pounds chicken breast

4

pita bread

2

tablespoons lemon juice

3

tablespoons red wine vinegar

1

tablespoon olive oil

1

tablespoons oregano

3

cloves garlic, chopped

Directions

Preheat grill pan over high heat. Place chicken in shall dish and season with salt and pepper.

Preheat oven to 275 – wrap pita in foil and place in oven to keep warm.

Combine lemon zest, lemon juice and vinegar in a bowl and whisk in oil. Add oregano, garlic and whisk again to combine. Pour over tenders turning to coat.

Grill tenders 4 to 5 minutes on each side. Serve with warmed pitas, cucumbers and tomatoes.

Preheat grill pan over high heat. Place chicken in shall dish and season with salt and pepper.

Preheat oven to 275 – wrap pita in foil and place in oven to keep warm.

Combine lemon zest, lemon juice and vinegar in a bowl and whisk in oil. Add oregano, garlic and whisk again to combine. Pour over tenders turning to coat.

Grill tenders 4 to 5 minutes on each side. Serve with warmed pitas, cucumbers and tomatoes.

calories for 1/4 of the recipe

My friend RobinSue of Big Red Kitchen is collecting heart healthy recipes until February 5th, which is National Red Day to promote awareness of heart health among women. I tweaked by BSI – Tofu winning recipe (okay, so I was the only one that entered, but I’ll take it!) by adding broccoli and red pepper to the dish. I made this to bring for my lunch tomorrow, since no one else in my family would touch this with a 10 foot pole! I reduced the amount of tofu to six ounces instead of ten.

As usual, all that food looks great! I’m totally impressed with you walking in 25 degrees! I saw a very few people out walking at lunchtime the past couple days, and it’s been in the 20s. I thought about it, but decided it was too cold.

yuuummmm melted cheese, berries, red potatoes….delish! I am so tempted to just pull up your bolg and write every ingredient on my shopping list and just start eating all of these delicious foods. I pretty sure this is one temptation i will cave on =)

Hi Biz!
Thank you so much for the tips on planning meals. You are definitely the pro! I did a roast chicken on Monday night and then did a chicken salad for me the next day, a chicken sandwich for Matt, made a chicken broth for some soup, and still have some leftover! I thought you’d be proud of that🙂
I usually buy our meat (frozen chicken breasts, salmon fillets, etc) at Costco. Have you checked out the prices of meat there vs traditional grocery store?

Oh my goodness. i don’t think it was a good idea to read your blog after 10 pm. I’m hungry all over again. I’m very lucky I don’t have any of that chili in my fridge. Because I’d be eating it right now.